Oh my gosh. If it weren’t disgustingly unhealthy I think I’d make these every day. I’m dead serious. I made them pretty quickly back-to-back (right before vacation and right after) and I’m making them again to top my green bean casserole for Easter Sunday. They are super crispy, not too oniony and have the right amount of peppery spice. You need to make them!
The dipping sauce is supposed to mimic the Bloomin’ Onion sauce that Outback Steakhouse serves, and I think it does a pretty good job. I lightened up the calories on the dip by subbing out the 1/2 the mayonnaise for plain yogurt and it didn’t affect the taste at all. You can adjust the horseradish to your taste, but start off with a small amount and taste it often. It’s a good excuse to test out some of the onion strings before serving!
Onion Strings (serves 4)
1 onion, very thinly sliced
2 cups of buttermilk
2 cups flour
1 Tbs salt
1/2 tsp cayenne
black pepper, to taste (be generous)
1 quart of oil (I used canola)
Place onions in a shallow but wide dish. Pour buttermilk over the onions and let sit for at least an hour.
Mix together flour, salt, cayenne and black pepper in a similar shallow but wide dish.
Heat oil in a heavy bottom pan to 375F.
Using tongs, pick up a small amount of onions from buttermilk and dredge in flour. Shake off excess and drop (carefully!) into oil. Fry for several minutes until onions are golden brown. Place on paper towel and repeat steps with remaining onions.
1/4 cup mayonnaise
1/4 cup plain yogurt
1 Tbs ketchup
1 1/2 tsp horseradish
1/4 tsp cayenne pepper
1/4 tsp paprika
Mix all ingredients in a small bowl and serve with onion strings or as a burger sauce.